Trip Tip score Finally!

[GeauxBigRed]

OK, there's nothing special about this tri tip thread 'cept that it's mine and it's my first tri tip (finally).

Went to the local grocery store this morning, for butter to make biscuits, and took a detour passed the meat department (natch). They had the usual assortment but I did a double take when I saw the Tri Tip. First time I've seen it in the cooler and I have never cooked one....sooo..I brought her home.

Here she is...choice..$4.49/lb:

We'll be eating this for supper. I'm going to go back and look at the tri tip threads but I'm thinking rubbed w/my normal steak rub and then reverse sear to medium well and then sliced thin. I'll be making some hoagie rolls for sandwiches.

Any suggestions? Bring em.

 

[sfbbqguy]

Nice work! Make sure we see the finished product.
You're gonna love it.

 

[Moose]

Definitely go with the reverse sear, and add a chunk or two of oak on the hot coals during the first part of the cook. As far as rub goes, you can try the traditional Santa Maria style rub, which is salt, pepper, and garlic powder, or you can try something more complex. I say keep it simple. Pull it at 135, let it rest for 20 mins, slice thin against the grain. And yes, this makes amazing sammiches. Here's a few of my Tri-Tip threads that you may find useful:

http://www.bbq-brethren.com/forum/showthread.php?t=79364

http://www.bbq-brethren.com/forum/showthread.php?t=73593

Please post pics!

 

[Sbprobasco]

Try toasting your rolls on the grill then dip them in a pan with melted butter and garlic salt! It makes the best tri tip sandwich.

 

[PatioDaddio]

Here's yet another approach.

John

 

[GeauxBigRed]

Lots of good ideas here. I have the tri tip getting happy in the fridge w/ a little evoo, crushed garlic, worcestershire and salt. The dough for the bread is rising.

I think I'll rub w/ coarse sea salt and pepper, a little chili powder, a little more garlic and some Montreal steak seasoning...I would prefer a little cayenne but then the 3 females in my house wouldn't eat it. Probably foil up some onions and mushrooms w/butter and garlic and throw those on with the tri tip.

 

[GeauxBigRed]

Tri Tip is out of the fridge and rubbed up....sandwich rolls are just about done proofing...the fire is just about ready....pron will be forthcoming.

 

[iamuzzyhunter]

That all sounds good. Let me know the address, I am probably only 20 minutes away from you. Just west of Kimballton, by Jacksonville.

 

[leanza]

Here is my approach.

 

[landarc]

Everything you and everyone else said, except I go to 125F to 130F max.

 

[GeauxBigRed]

OK, this turnded in to an interesting supper. Was going to be just a casual Sunday evening meal, you know, good time to try something new.....ha, my brother in law and his family stopped by to drop a mattress/box spring (right after I had put rolls in the oven and the tri tip was on the grill) and one thing lead to another and I invited them to stay for supper! Great! First time out on the tri tip and I have guests eating it. Oh and my brother in law is a beef & pork producer so I always feel like I need to be on top of my game for him...

Anyway, things got a little crazy as I went from cooking for 4 to cooking for 8 so I didn't get as much pron as I wanted..here we go...


Rubbed and ready...ended up adding a little lemon pepper to the mix

these hoagies turned out great...(for recipe google: moomie's buns)

The only money shot I was able to get...this was after about 15-20 mins in the foil..cooked indirect @ 350-375 with Pecan...reverse sear. I was shooting for medium rare but ended up with medium..

The leftovers....

This was about a 2 pounder and was split amongst four adults...we made the kids eat lunchmeat sandwiches..

As I said this was the first time I have cooked/eaten this cut of beef and now I see what all the fuss is about. Fan-freakin-tastic. Tender, juicy, flavorful. Everyone loved it.

I wish I could have gotten better pron, that was the plan, but I will def be cooking this again. I am going back to pick up whatever is left at the grocery store tomorrow.

Thanks for all the tips and advice! :-D

 

[GeauxBigRed]

That all sounds good. Let me know the address, I am probably only 20 minutes away from you. Just west of Kimballton, by Jacksonville.

Dang I didn't see this til after we ate!! :icon_blush: :doh:

 

[swamprb]

http://www.bbq-brethren.com/forum/showthread.php?t=86349

 

[dannypat21]

Looks great. Glad you got to try a tri tip.

 

[iamuzzyhunter]

No problem, just glad to know one of the "brethren" is in the neighborhood. Looks good.

 

[GeauxBigRed]

Well guess what we're having for supper again tonight?? The wife was lamenting the lack of leftovers from yesterday sooo....back to the grocers and picked up another tri tip, a little over 2lbs. They had a couple others but were under a pound....

Curious as to what people are paying per lb everywhere else....4.49 here. I've put a request in to have this cut available more often..we'll see.

 

[iamuzzyhunter]

You got that at Food Pride, right? I suppose any of the grocery stores could get it if you ordered it. I would be interested in prices as well.

 

[GeauxBigRed]

You got that at Food Pride, right? I suppose any of the grocery stores could get it if you ordered it. I would be interested in prices as well.

Yep, got it at Food Pride. Other than the Sam's in C.B. I haven't seen these anywhere local. And the one's at Sam's don't look like the same cut.(?) Like you said, I'm sure any local store would get it for you.

I'm thinking of talking to the guy in Irwin at The Meat Locker...I have gotten some great steaks from him before.

 

[iamuzzyhunter]

That is a good idea about the Irwin Locker.

 

[firecracker jack]

Looks good from here! I swear I'm gonna' try one:becky:

firecrackerjack